 
Savory might be supposed to get its name as being a plant of special savour, but the name comes from its Latin name Saturcia, through the Italian Savoreggia. It is a native of the South of Europe, probably introduced into England by the Romans, for it is mentioned in the Anglo-Saxon recipes under the imported name of Savorie. It was a very favourite plant in the old herb gardens, and both kinds, the Winter and Summer Savory, were reckoned "among the farsing or farseting herbes, as they call them" (Parkinson), i.e., herbs used for stuffing. FOOTNOTES:"His typet was ay farsud ful of knyfes And pynnes, for to give fair wyves." "The farced title running before the King." The word still exists as "forced;" e.g., "a forced leg of mutton," "forced meat balls." | ||||||
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